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The focus of the programme is the preparation and service of French classical and contemporary pâtisserie dishes using advanced classical and contemporary French techniques and theoretical knowledge. Diplôme Avancé Culinaire students will gain valuable live and real time experience whilst preparing a dégustation menu during Brasserie week. Additional theoretical subjects are studied alongside practical classes in the first two terms and this knowledge is then applied during the Internship in the final term. Theory subjects outline the importance of planning and monitoring work flow and supplies in a commercial kitchen and the management of operating procedures and compliance requirements for operational roles. Also included is the theory of selecting and applying staffing strategies to meet performance targets and the management of staff relationships for operational roles.

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4 intakes per year: January, April, July, September

Key Information
The Diplôme Avancé Culinaire programme will be available from April 2025

Duration: 9 Months (3x 10 week terms)

International: NZD $28,300/ per year
Domestic: NZD $24,055/ per year

Fees Include: 1x uniforms (jacket, trousers, hat, necktie), All Ingredients, Course Materials, Exams, Graduation

Hours per week: Approximately 22 hours

Entry Requirements: Diplôme de Pâtisserie Achieved, NZQF L4 qualification in a similar or related field.  OR Equivalent personal, practical, professional or educational experience of an appropriate kind. (Please note, a practical assessment may be required on site in New Zealand). Plus a minimum IELTS Academic score (or test equivalent) of 5.5 overall with no band lower than 5.0.
17+ years (no upper age limit)

Programme Details

  • Term Dates & Apply

    Term Dates & Prices

    Select a date
    Apr 7, 2025 - Dec 13, 2025 ( Standard , in English )
    Jul 14, 2025 - Mar 21, 2026 ( Standard , in English )
  • Course Structure

    The programme of study requires completion of 120 credits over three 10 week periods. Please refer to graduation criteria for more details.


    The programme of study uses a variety of assessment techniques including but not limited to: Progress tests of practical skills, summative practical tests and summative theory tests, examinations, reports and presentations.


    The Internship occurs in the final ten week term of the programme. The Career Management department partners with the student to identify and secure appropriate work experience in a commercial environment in New Zealand or overseas. The Career Management department prepares the student throughout the second term for the Internship and also outlines the assessment requirements of the placement. Internship placement is a minimum of 200 hours (20 hours per week for 10 weeks).

    The Internship enables the student to apply their learning, to further develop their skills, to gain in-depth knowledge of the industry and to develop professional networks. This provides a platform for students to link directly with industry and to enhance their employment opportunities.

  • What Qualification Will I Gain?

    The following outlines the key knowledge, skills, attitudes and values graduates will have when they successfully complete this programme:

    • Select and apply staffing strategies to meet performance targets.
    • Plan and monitor work-flow and supplies in a commercial kitchen.
    • Manage operating procedures and compliance requirements for operational roles.
    • Manage staff relationships for operational roles.
    • Plan and produce a broad range of advanced patisserie and yeast goods suitable for a commercial hospitality
    • Plan and produce a broad range of gateaux and torten suitable for a commercial hospitality business.
    • Plan and produce a broad range of advanced hot and cold desserts suitable for a commercial hospitality business.

  • Career Pathways
    Patissier, Sous Chef, Executive Chef, Restaurateur, Restaurant Manager, Banquet Manager, Food & Beverage Manager, Kitchen Operations Manager, Catering Manager.

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  • Mariah Grace

    Owner at Grace Pâtisserie - My experience a Le Cordon Bleu gave me a broader understanding in hospitality management and business which has helped me open my own Pâtisserie Grace Pâtisserie. Read more.

    Mariah Grace - Bachelor in Culinary Arts & Business
  • Blair_Son_DAC_Pastry

    Demi Pâtisserie Chef at QT Wellington’s Hippopotamus Restaurant - Studying at Le Cordon Bleu ensured that I had a stable knowledge in classical and contemporary French Pâtisserie and that built the foundation of my skills. I finished school with the self-assurance in my skills that I could take forward into a career in French Pâtisserie. Read More.

    Blair Son - Diplôme Avancé Culinaire in Pâtisserie